Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds During the Progressive Oxidative Storage of a Sauvignon Blanc Wine

AuthID
 P-00M-79D
5
Author(s)
Coetzee, C
·
Van Wyngaard, E
·
Suklje, K
·
du Toitt, WJ
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 64, Número: 42, Páginas: 7979-7993 (15)
Indexing
Wos®
Crossref®28
Handle®
Google Scholar®
Publication Identifiers
Wos: WOS:000386540400010
Source Identifiers
ISSN: 0021-8561
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